You’ll need two woks or pans for frying for this recipe. In one heat the garlic in some olive oil then stir in the kale and heat on high until most of the kale is wilted down.

For the chickpea mixture first fry the onion and red bell pepper on high heat for 5-6 minutes. Then stir in the chickpeas and sausage for another 2-3 minutes. Turn down the heat to medium and stir in the lemon juice, nutritional yeast flakes, tumeric, and paprika.

Have some heated english muffins ready. I first topped them with the kale, then a heaping portion of the chickpea mixture, then some salsa and avocado slices if you have them. (I was out! So sad, I go through avocados like nobody’s business).